- Top sushi chefs have given tips for when hungry diners decide to eat out
Top sushi chefs have revealed the rules that all diners who want to enjoy this Japanese delicacy must follow.
While sushi is loved around the world, the idea of eating cold, raw fish is certainly not everyone’s cup of tea.
But for those hoping to try it for the first time or even for fans who can’t do without a rainbow roll or salmon nigiri, Six London-based experts have shared their tips on what to do and what not to do to best enjoy this dish.
Masa Takayama, the chef at Sushi by Masa, located in London’s exclusive Harrods Dining Hall, said anyone trying sushi for the first time should opt for a lighter white fish as it is not too spicy and does not usually contain excessive amounts of oil.
Pictured: Stock image of several different types of sushi served on a black stone.
Pictured: File image of a diner holding bamboo chopsticks with shrimp nigiri while dipping them in soy sauce.
Masa Takayama, the chef at Sushi by Masa, located in London’s exclusive Harrods Dining Hall, said anyone trying sushi for the first time should opt for a lighter white fish as it is not too spicy and does not usually contain excessive amounts of oil.
Speaking to The standardHe said “five pieces of sushi per person is usually a good start” if you’re not sure what to order for a group.
Offering his opinion on whether sushi should be eaten with hands or chopsticks, sushi chef Endo Kazutoshi advised diners to vary their approach depending on what they’ve ordered.
While Enzo revealed his preference for using his fingers to help him better gauge temperature and texture, he said that California rolls, gunkan maki (‘battleship’ sushi wrapped in dried seaweed and filled with fish roe) are best consumed with the aid of chopsticks.
He also warned that Nigiri sushi should be consumed within three seconds of being placed in front of you, as the rapid change in temperature can affect the taste of the dish.
Enzo added: ‘Sushi should be eaten in one bite: cutting it will affect the flavour.
‘And rice and fish should always be eaten together, otherwise you can also order sashimi.’
When advising on what to do when it comes to popular condiments, sushi chef Shinji Kanesaka urged people to never consume ginger with sushi.
Sushi, a dish that represents the epitome of balance for many diners, is a staple of Japanese cuisine enjoyed by food lovers and discerning eaters alike (file image)
He explained that ginger acts as a palate-cleansing ingredient between each piece of sushi, meaning that if you eat ginger and sushi together, you transform the sushi into a completely different dish.
Nobu Matsuhisa, founder of the prestigious London sushi restaurant Nobu, recommends “placing a very small amount of wasabi directly on the fish, then picking it up with chopsticks and dipping it in soy sauce.”
He adds that only a small amount of soy sauce is needed to enhance the flavor.
Meanwhile, Leonard Tanyag, executive chef at Juno Omakase, shared that he asks diners to avoid wearing perfume, which is also a common practice at other high-end sushi restaurants, to avoid overshadowing the delicate smell of different types of cuisine.
